Indian Shuck Bread

Lightly salty, sweet, and spiced, Indian Shuck Bread is a cornmeal dough that has been shaped into small logs, wrapped in corn husks, and boiled -- much like a dumpling is cooked. Serve with Maple Butter as accompaniment.

Total Time: 2:00

Prep: 0:45

Level:
Moderate

Yield:
12 servings

Serves:
12

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Ingredients

12 corn husks

2 c. yellow cornmeal

1 tbsp. light brown sugar

1 tsp. ground cinnamon

1 tsp. baking powder

0.50 tsp. salt

0.25 tsp. cayenne pepper

Directions

Soak corn husks in water until softened--about 1 hour. Blot dry and tear off 24 quarter-inch strips from the husks and set them and the larger husks aside.

Stir together the cornmeal, sugar, cinnamon, baking powder, salt, and cayenne with 1 1/2 cups boiling water until a soft dough forms. Pat the dough into 1- by 3-inch logs using about 2 1/2 tablespoons dough per log. Wrap each log with the larger corn husk pieces and tie the ends, to form a packet, with the reserved strips.

Fill a large saucepan halfway with water and bring to a boil. Add the packets and cook for 15 minutes. Remove and serve while still hot, in the husks, along with Maple Butter.

Tips & Techniques

Fresh corn husks can be substituted for dried. Use the tender, innermost layers for the bread and skip the soaking process.